You can customize this granola according to your preferences by adding in any sort of dried fruit or using different nuts in the recipe. I stumbled upon this gluten free recipe by Michelle Palin ~ My Gluten-free Kitchen and it soon became my favorite.
I recently made 12 batches of it to include in Valentines Day Care Packages sent to our graduated NCL Ticktockers that are away at college. Enjoy!
4 cups gluten-free oats (rolled or old-fashioned, NOT instant)
1 cup sliced almonds
1/3 cup brown sugar, packed
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 cup unrefined coconut oil (or melted unsalted butter or oil of your choice)
1/4 cup honey
2 Tbsp. sugar
4 tsp. pure vanilla extract
1/2 cup unsweetened coconut – optional (I like wide sliced coconut from Sprouts)
1/2 cup dried fruit – optional (I like Dried Berry Medley from Trader Joe’s)
Preheat oven to 300°.
Line a jelly roll pan (about 10.5″x15.5″) with parchment paper, or spray with nonstick cooking spray.
In a large bowl, use a spatula to stir together oats, almonds, brown sugar, salt, and cinnamon.
In a small saucepan over medium heat, combine the butter or oil, honey and sugar. Bring to a simmer over medium heat stirring constantly with a whisk to get the sugar to dissolve and the mixture to come together. Once it comes together and simmers about 30 seconds, remove from heat. Whisk in the pure vanilla extract.
Pour the hot liquid mixture over the oat mixture in the bowl. Stir well with a large spatula or wooden spoon. Spread granola on prepared jelly roll pan. Bake at 300° until golden brown, about 25-30 minutes. Once or twice during the baking time, pull out and stir well and put back in for the remainder of the baking.
Transfer pan to a rack; If you want to add in dried fruit, add it now. Cool granola completely. If you want smaller chunks, stir several times while it cools so that it doesn’t harden into large chunks. If you want to add in mini chocolate chips, add them now after it has cooled completely.
When cooled, use your hands to break apart to the size you want and store in an airtight container.
These tasty protein-rich appetizers are delicious served fresh and hot from the oven but are also great served cooled, or after having chilled in the fridge. They also make a great on-the-go quick breakfast treat for those rushed mornings when made the night before.
1 12 oz. jar Trade Joe’s grilled marinated artichoke hearts, chopped (approx. 1 cup) -Don’t forget to reserve the liquid
3-4 green onions, diced
1 garlic clove, minced
8 crispy crackers, (I like Ritz toasted original crackers) crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/4 cups of your favorite cheese, shredded (I use sharp cheddar cheese – approximately 8 oz.)
2 tablespoons chopped fresh Italian parsley plus a sprig for garnish
Preheat over to 350 degrees. Pour 1/4 cup of artichoke marinade into a skillet and set aside. Chop artichoke hearts into roughly 1/2-inch-sized pieces and set aside. Heat marinade in skillet and add onions and garlic. Sauté until onions are tender (about 3-4 minutes). Remove from heat.
In a large mixing bowl, whisk eggs until thoroughly beaten. Add crumbled crackers, salt and pepper, cheese, parsley, artichoke mixture and stir to combine. Pour mixture into a 8×8-inch baking pan prepared with nonstick cooking spray). Bake at 350 degrees for 35-40 minutes or until set and very slightly browned on top. Allow to cool in pan, then cut into 16 bite-size squares.
¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)
1/4 cup coconut oil (I use canola oil + ½ tsp. coconut extract)
3 tablespoons honey
1 teaspoon vanilla
1/3 cup dried cherries (I use raisins if I have no cherries in my pantry)
1/3 cup dried cranberries
1/3 cup chopped dried apricots
½ cup shaved coconut
Preheat the oven to 300 degrees F.
In a large bowl, combine the oats, whole almonds, slivered almonds, salt, cinnamon and cardamom and stir to combine.
In a small sauce pan over medium heat, stir together the maple syrup, coconut oil, and honey until the coconut oil is melted. Remove the pan from the heat and add the vanilla. Pour the liquid over the oat and almond mixture and toss to combine.
Prepare a parchment lined baking sheet and pour the granola mixture on top of the parchment.
Bake the granola for 30 minutes. Remove the baking sheet after 30 minutes and toss the granola. Place the baking sheet back into the oven for another 10 minutes to finish baking. Once the granola is done, remove the baking sheet from the oven and let the granola cool and add the dried fruits. Once cool, break the granola into pieces and store in an airtight container.
Serve up a bowl for breakfast, eat by the handful for a wholesome snack or serve over yogurt or ice cream for a crunchy treat.
*This is my version of a recipe I originally found at whatsgabycooking.com.